I am new to sourdough, but had not had any success. My starter was runny and smelled like acetone. My loaves were gummy and flat. Under proofed? Over proofed? The chat groups gave me all kids of advice, much of it conflicting, so it was no help. With this book and the explanations of HOW adjustments affect the finished bread, I was able to troubleshoot on my own. It could feel the difference immediately working with the dough. I finally baked a great loaf!
Cooking is chemistry, and bread making is no exception. This book explains in easy to understand terms the how and why of the miracle of bread making. KAF 's "The Bread Book" is good at teaching the basics. This book goes several steps further giving the reader a more solid foundation of the science. For example, it illustrates how to manipulate your starter to have more yeast versus microbial activity, thus influencing the flavor of your bread. It is very well written with easy to follow diagrams and illustrations. It also contains recipes for conventional bread making. I've been making sourdough bread for about a year, and this book is going to significantly elevate my baking skills. Every dedicated home baker should have this book.
The book is an excellent resource. Well written.
Well written and very informative.
Hendrik has done a great job of unravelling some of the mysteries to my sourdough travels. I feel much more confident in my process of making bread dough due to the insight I received from his book. Well done sir!
TLC
